Panzanella Salad - Once Upon a Chef

Ingredients

• ¾ cup extra virgin olive oil, divided
• 6 cups rustic Italian bread, cut into 1-in cubes (about ¾ lb)
• 1 teaspoon salt, divided
• 1½ pounds tomatoes, cut into 1-in cubes (about 2 large)
• 2 red, yellow, or orange bell peppers, cut into 1-in cubes
• 1 small English or hothouse cucumber, seeded and thinly sliced
• 3 tablespoons capers, drained
• 3 tablespoons white wine vinegar
• 1 large clove garlic, minced
• 3 tablespoons finely minced shallots, from 1 large shallot
• ¼ teaspoon freshly ground black pepper
• ⅓ cup fresh chopped basil